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Home Cooking | Editor’s Letter Spring 2016
Restaurants are great places full of inspiration and innovation. They provide an important cultural touchstone in today’s world. But, for millennia cooking has been the province of the home. Home cooks may even have something to teach modern day chefs.
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Patisserie Maison: Simple Pastries and Desserts to Make at Home
Learn basic technique and classic recipes from French-born Richard Bertinet. Gain confidence while you add to your home cooking arsenal.
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Einkorn: Recipes for Nature’s Original Wheat | Book Review
Einkorn, though ancient species of wheat, has its own unique peculiarities in baking and bread. Carla Bartloucci who grows the grain on her property has experimented extensively with einkorn. Her insight and expertise with einkorn form the basis for the recipes in this book.
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Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Vegan recipes from restaurateur Tal Ronnen that everyone can enjoy.
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The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World | Book Review
This book celebrates baking from the four corners of the globe that have converged in the New York bakery.
